Maa’s Tikka Boti

As the name suggests, this recipe comes from my Mother.

Maa’s Tikka Boti is called Tikka Boti at my mom’s place. This recipe is very close to my heart and one of my favorites. My mother, once when she went on a vacation to Mumbai, then Bombay tried something from an Iranian cafe. Now Iranian cafes in Mumbai have food to die for, especially the non-vegetarians. Iranian kheema paav is one of my favorite dishes as well.

So, getting back to my mom’s trip. She tried a chicken roll from the cafe and though she couldn’t have asked for the recipe, with what she tasted, she calculated roughly and started making this dish and this was one dish I always loved having. For the years, I always felt there should be more occasions when this should be made. I feel there was so much effort that went into making this dish that my mom always found it tough to make it on a random day and probably somewhere felt more acknowledged when there were more people around to appreciate the effort. Therefore, this was strictly only made on get-togethers. I feel that was just a way of thinking and also a shortage of resources. Like, when I was a kid back in India, the kitchens weren’t airconditioned [most aren’t airconditioned now either] plus the region I belong to, Rajasthan, was hot, and cooking in those extreme temperatures was more than tough.

Now things are so much more convenient and easier for those who want to cook at home. So, here I am with a recipe most loved by me and everyone who has tasted it, from my mother’s kitchen. The recipe is pretty simple and if you find it hard to make Rotis at home, you can always get store-bought rotis and spread some whisked egg over it and fry from both sides.

Is this dish different from Kathi Roll?

Not really. It’s different since I have not seen eggs being spread on Kath rolls and the parantha that they make is also a little different. I like both, they are made differently and have their own special flavor.

I just happen to love this more since this dish brings me beautiful memories and the flavors are just reminders of pure mother love.

This dish is great for school/office lunches, an easy road trip lunch/dinner.

Print Recipe

Maa Ki Tikka Boti

Mutton chunks are marinated and cooked and served in a roll.

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Cuisine

Indian, Mughlai, Pakistani

Prep Time

15 minutes

Cook Time

40 minutes

Passive Time

2 hours

Servings

people MetricUS Imperial

Ingredients

• 1 Kg Mutton [boneless] small to medium size chunks
• 5 tbsp Ginger garlic paste
• Salt
• 1/2 tsp Turmeric Powder
• 1 tsp Red chili powder
• 1 tsp Tandoori Powder
• 1 tsp Fennel powder
• 1/2 tsp Cumin powder
• 1 tbsp Dry red chili flakes Less if you don't like it too spicy
• 2-3 tbsp Apple cider vinegar
• 1 cup Yogurt
• 1/4 cup olive oil For the Mutton chunks
• 1/4 cup unsalted butter
• 4-5 No. Green chilies slit
• 2 No. Onions cut to cubes
• 2 No. Onions sliced
• 2-3 No. Green chilies chopped finely, optional
• 1/2 cup Coriander + Mint leaves chopped
• 1.5 cups All purpose Flour
• 1.5 cups Whole wheat flour
• 3 tbsp Ghee
• 1/2 cup garlic mayo sauce
• 3 No. eggs whisked
• 3 tbsp olive oil for frying the roti

Cuisine Indian, Mughlai, Pakistani Prep Time 15 minutes Cook Time 40 minutes Passive Time 2 hours Servings people MetricUS Imperial Ingredients 1 Kg Mutton [boneless] small to medium size chunks 5 tbsp Ginger garlic paste Salt 1/2 tsp Turmeric Powder 1 tsp Red chili powder 1 tsp Tandoori Powder 1 tsp Fennel powder 1/2 tsp Cumin powder 1 tbsp Dry red chili flakes Less if you don't like it too spicy 2-3 tbsp Apple cider vinegar 1 cup Yogurt 1/4 cup olive oil For the Mutton chunks 1/4 cup unsalted butter 4-5 No. Green chilies slit 2 No. Onions cut to cubes 2 No. Onions sliced 2-3 No. Green chilies chopped finely, optional 1/2 cup Coriander + Mint leaves chopped 1.5 cups All purpose Flour 1.5 cups Whole wheat flour 3 tbsp Ghee 1/2 cup garlic mayo sauce 3 No. eggs whisked 3 tbsp olive oil for frying the roti

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Instructions

1. The Roti is crunchy and the meat inside is spicy, juicy, and tender.

   
2. The meat is paired with sliced onions, green chilies and sauces.

   
3. Add Ginger Garlic Paste to the Mutton chunks.

   
4. Add a little salt, Red chili powder, Turmeric powder, Tandoori powder, Fennel powder, Cumin powder, Red chili flakes, and Apple cider vinegar and mix well.

   
5. Add Yogurt and mix again. Keep the mutton chunks marinated for 2-3 hours. You can also keep it marinated overnight.

   
6. Add Olive oil and butter to a pan and let the butter melt. Adding oil to the butter helps the butter not burn. Add green chilies and saute for a minute.

   
7. Add the marinated Mutton chunks to the pan.

   
8. Keep stirring on low to medium heat. Add a cup or two of water, so the mutton keeps boiling and becomes completely tender.

   
9. Once the Mutton is soft and tender and all the sauce dries up, add the cubed onions.

   
10. Add the chopped coriander leaves and mint leaves. Mix and take the pan off the burner.

    
11. Mix the whole wheat flour and the all-purpose flour. Add salt and Ghee and rub well.

    
12. Add water as neeed and make a good and tight dough. Cover and put it aside for 10 minutes.

    
13. Divide the dough into 6 portions. Roll each ball in a circular disc shape.

    
14. Whisk the eggs.

    
15. Heat a flat pan. Once hot, place the roti on it. Spread 2-3 tbsp of egg on one side. Flip and cook on both sides by using little oil.

    
16. This is what the Roti should look like once cooked.

    
17. Add the Garlic Mayo sauce and sliced onions.

    
18. Add the Mutton chunks. At this point, you can also add little green chili if you like it spicy.

    
19. Serve Hot.